Turkey cucumber pan with dill

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the turkey, dab dry and cut into cubes of the same size. Peel braised cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers into slices about 1/2 cm thick. Peel and halve shallots. Heat 2 tablespoons of oil in a frying pan, fry the turkey meat for about 5 minutes while turning it until crispy brown. Add cucumbers and braise for another 5 minutes. Season with salt and pepper, remove from the pan and set aside. Heat the remaining oil. Fry the shallots until golden brown all around. Deglaze with broth and let it stew covered for about 20 minutes at low heat. Add the turkey and half of the sour cream and bring to the boil. Whisk cornflour and remaining cream and bind the liquid with it. Wash the lemon with hot water and squeeze the juice from one half. Wash the dill, dab dry and, except for a few stalks for garnishing, chop coarsely and add to the ragout. Season to taste with salt, pepper and lemon juice. Arrange the ragout. Cut the remaining lemon half into thin slices. Serve the ragout garnished with lemon wheels and the remaining dill. Serve with rice

2. 2

   Cutlery: trade office

3. 3

   Scarf: Meyer Mayor